Hearty Turkey And Vegetable Soup - cooking recipe

Ingredients

Turkey Broth
2 tablespoons butter (1/4 stick)
1 cooked meaty turkey carcass, chopped
1 large onion (with skin )
1 large carrot, coarsely chopped
1 celery, coarsely chopped
2 medium garlic cloves, crushed
4 juniper berries, crushed
1/4 teaspoon dried thyme, crumbled
6 cups chicken broth
1 medium tomatoes, drained, coarsely chopped (or 2 canned tomatoes)
turkey gravy (if available)
turkey pan juices (if available0)
Soup
2 medium boiling potatoes, peeled and sliced
1 large celery, roott peeled, quartered and sliced
2 medium carrots, peeled and sliced diagonally
1 -2 cup diced turkey meat
1 celery, sliced diagonally
1 cup thickly sliced mushroom
3 tablespoons minced fresh parsley
salt & freshly ground black pepper

Preparation

For Broth.
Melt butter in heavy Dutch oven over medium-high heat.
Add turkey carcass and brown lightly, stirring occasionally, about 8 minutes.
Add onion,carrot,celery, garlic,juniper berries and thyme.
Cook until vehetables soften, stirring frequently, about 10 minutes.
Add chicken broth,tomato,gravy and pan juices.
Bring to boil, skimming surface.
Reduce heat, cover partially and simmer 2 hours.
Strain broth, remove as much meat from bones as possible and return broth and meat to clean pan.
For Soup.
Add potatoes and celery root to broth; boil gently until tender, about 20 minutes.
Transfer vegetables to processor, using slotted spoon; puree until smooth.
Add carrots to broth, cover partially and simmer 5 minutes.
Whisk in potato-celery root puree; add turkey meat, celery and mushrooms.
Cover partially and simmer 10 minutes.
(Can be prepared 1 day ahead and refrigerated. Bring to simmer before continuing.).
Mix in 2 tablespoons parsley and season to taste with salt and pepper.
Ladle soup into bowls , sprinkle with remaining parsley and serve.